Gluten Free Recipes « Clean & Delicious

Cottage Cheese Banana Bread with Almond Flour

Dani Spies — Fri, 17 Oct 2025 14:06:52 +0000

Meet your new favorite healthy banana bread! This Cottage Cheese Banana Bread is soft, tender, moist, and naturally sweet (thanks to extra-ripe bananas). The cottage cheese adds a sneaky boost of protein, while almond flour keeps it light, nutty, and gluten-free. It’s the perfect “better-for-you” bake to enjoy for breakfast, snack time, or dessert.

As someone who’s always looking for easy ways to add more protein to everyday meals, this recipe has become a new favorite of mine! It’s simple, satisfying, and just the right mix of cozy and nourishing. My kids love a warm slice after school, and I love it with my morning coffee. Plus, it freezes beautifully, making it perfect for meal prep—so you can always have a healthy snack or quick breakfast ready to go.

So, whether you’re searching for a high-protein banana bread recipe, a healthy banana bread with almond flour, or just a fun way to use cottage cheese in baking, this loaf delivers. It’s Clean & Delicious comfort food you can feel good about sharing with your family (or keeping all to yourself!).

Let’s take a look at the ingredient line-up:

A note on the bananas. There is no such thing as a banana that has become too brown! The more brown speckles your banana has, the better. This is because bananas get sweeter as they ripen. So the next time you are thinking about tossing your brown bananas, remember this simple mantra:

“The browner the banana, the sweeter the bread — waste them not, bake them instead!”

What I learned when I tested this recipe:

After the bread cools, it will dip a bit in the center. This is ok and to be expected. This is because the combination of cottage cheese, bananas, and almond flour holds a lot of moisture—but trust me, once the bread cools, it has the most delicious texture (tender and moist!).
Which brings me to my next point…. You must not cut this bread until it cools for at least 20 minutes. I know you will be tempted, but I promise, your patience will be rewarded.

Cottage Cheese Banana Bread Made Easy

Ready to bake some magic? This cottage cheese banana bread is made all in one bowl! Just mash, mix, and bake your way to a moist, rich loaf that’s full of flavor in every bite.

In a large bowl, combine mashed bananas, cottage cheese, maple syrup, egg, egg whites, and vanilla extract. Mix until well combined.

Add almond flour, baking soda, and cinnamon. Mix until everything is combined and you have a nice hearty batter. Fold in the chocolate chips.

Transfer the batter to the prepared loaf pan. Sprinkle extra chocolate chips over the top if desired.

Bake in the oven for 50-55 minutes until lightly browned over the top and set through the center.

Let’s Cook This Together: Step-by-Step Video Instructions!

Thanks so much for reading! If you make this recipe, I would love it if you could give it a ★ rating below. Follow me on YouTube, Instagram, and Facebook for more healthy food inspiration. Cheers!

Cottage Cheese Banana Bread with Almond Flour

If you’ve been looking for a healthier twist on a classic, this Cottage Cheese Banana Bread with Almond Flour is it! It’s moist, tender, and naturally sweetened with ripe bananas—plus it sneaks in a little extra protein thanks to the cottage cheese.

Course breads + muffins, BREAKFAST, snack

Cuisine American

Diet Gluten Free

Prep Time 15

Cook Time 50

Total Time 1 5

Servings servings

Calories 239kcal

Author Dani Spies

Ingredients

2-3 (250g) ripe bananas, mashed
1/2 cup (110g) low-fat cottage cheese, I use this one
1/4 cup (85g) maple syrup
1 egg
2 egg whites, (115 grams liquid egg whites)
1 teaspoon vanilla extract
2.5 cups almond flour
1 teaspoon baking soda
1.5 teaspoons cinnamon
1/2 cup chocolate chips

Instructions

Preheat oven to 350ºF. Lightly grease a loaf pan and line with parchment paper.
In a large bowl, combine mashed bananas, cottage cheese, maple syrup, egg, egg whites, and vanilla extract. Mix until well combined.
Add almond flour, baking soda, and cinnamon. Mix until everything is combined and you have a nice hearty batter. Fold in the chocolate chips.
Transfer the batter to the prepared loaf pan. Sprinkle extra chocolate chips over the top if desired.
Bake in the oven for 50-55 minutes until lightly browned over the top and set through the center.

Video

Notes

Check the banana bread at the 20-25 minute mark. If it is browning too quickly place a piece of of foil over the top of the bread for the rest of the baking time.

Nutrition

The post Cottage Cheese Banana Bread with Almond Flour appeared first on Clean & Delicious.

Quick Chopped Stovetop Cinnamon Apples

Dani Spies — Thu, 28 Aug 2025 17:49:17 +0000

Whip up these chopped stovetop cinnamon apples in just 15 minutes! Sweet, cozy, and so versatile—perfect on oatmeal, yogurt, pancakes, or straight from the pan. This easy sautéed apple recipe is a healthy way to bring warm fall flavors into your everyday meals (and yes, they’re meal-prep friendly too!).

If you want your healthy eating habits to stick, you’ve got to find fun and flavorful ways to work seasonal ingredients into your everyday staples. Trust me, this simple shift can be a total game-changer for staying consistent in the kitchen.

Take these sweet and delicious stovetop cinnamon apples, for example. Every fall, I can’t get enough apples—they’re crisp, cozy, and so versatile. But instead of just snacking on them raw, I love to sautee them, transforming them into something warm and comforting. These cinnamon apples are quick to make, naturally sweet, and fill the whole house with that cozy autumn aroma.

The best part? They’re endlessly versatile! You can:

Stir them into a bowl of protein-packed egg white oats
Spoon them over a Greek yogurt and granola bowl
Pile them high on cottage cheese pancakes or protein-rich French toast
Serve them with some baked chicken thighs for a sweet and savory meal
Or simply enjoy them warm right out of the pan as a lighter dessert option

If you’re anything like me, you’re always looking for simple ways to turn everyday ingredients into something special—and these stovetop cinnamon apples do exactly that. I make them all year long, but they’re especially perfect in the fall when I’m craving something sweet and satisfying without diving into a heavy dessert.

One skillet, a handful of ingredients, and less than 15 minutes—that’s all it takes to whip up this cozy recipe.

Ingredients for Stovetop Cinnamon Apples

Don’t look away! The ingredient list is short – but oh so delicious!

Most of the ingredients in this recipe speak for themselves, but let’s take a minute to talk about the star of the show—the apples! The variety you choose really does make a difference. For the best results, stick with apples that are firm, crisp, and have a naturally sweet-tart flavor.

Here are a few of my favorites (feel free to mix and match!):

Honeycrisp – juicy, crisp, and perfectly balanced between sweet and tart
Fuji – firm and super sweet, holds up beautifully when cooked
Pink Lady – tangy, crisp, and bright in flavor
Granny Smith – tart, firm, and classic for cooking

These apples not only hold their shape on the stovetop, but their natural flavor pairs perfectly with warm cinnamon and a touch of sweetness. Avoid softer varieties like Red Delicious or McIntosh, which tend to get mushy when cooked.

How to Make Chopped Stovetop Cinnamon Apples

Alright, let’s do this! These stovetop, sauteed cinnamon apples come together so fast and taste so good, you’ll wonder how you ever lived without them.

Add the chopped apples and a few tabelspoon of water into a large non-stick skillet.

Top with a lid and cook over medium-high heat for about five minutes.

Uncover and cook a wee bit longer, until the apples are tender and the water has mostly evaporated.

Add the butter and toss to coat the apples, then cook for a couple more minutes.

Stir in the maple syrup, vanilla, cinnamon, and salt. Cook, stirring often, until the apples are tender and oozing with flavor!

Serve and enjoy—try them over Greek yogurt with a dash of cinnamon and some granola for added crunch!

Watch My Chopped Cinnamon Apples Video HERE!

Quick Chopped Stovetop Cinnamon Apples

Perfect for topping oatmeal, yogurt, cottage cheese, and more! These quick chopped stovetop cinnamon apples are ready in just 15 minutes and are the perfect way to add seasonal fall flavors to your healthy, everyday staple meals.

Course snack

Cuisine American

Diet Gluten Free, Vegan

Prep Time 8

Cook Time 12

Total Time 20

Servings servings (makes 2 cups total)

Calories 91kcal

Author Dani Spies

Ingredients

4 cups (500 grams) chopped apples
3 tablespoons water
1.5 tablespoons butter
1.5 tablespoons maple syrup
1 teaspoon vanilla extract
1 teaspoon cinnamon
1/8 teaspoon sea salt

Instructions

Chop apples into 1/2 inch cubes. You can cut them bigger if you'd like, but I like a smaller chop. What's most important is that they are fairly equal in size.
Add the apples and 3 tablespoons of water into a 12-inch skillet. Cover and cook over medium-high heat for 4-5 minutes.
Remove the lid and cook for another 3 minutes or until most of the water has evaporated and the apples have softened.
Add the butter to the pan and toss with the apples until they are lightly coated. Cook for an additional 2 minutes.
Add maple syrup, vanilla, cinnamon and salt. Stir until well combined. Cook for another 2-5 minutes, stirring often, until your apples are soft and tender.
Serve and enjoy! I love these apples served over Greek yogurt with an extra sprinkle of cinnamon and a small handful of granola.

Video

Nutrition

The post Quick Chopped Stovetop Cinnamon Apples appeared first on Clean & Delicious.

Creamy Tuna Chickpea Salad (Protein-Packed!)

Dani Spies — Fri, 25 Jul 2025 13:54:23 +0000

If you love an easy, healthy, protein-packed lunch, this Creamy Tuna Chickpea Salad is a game changer! It’s light, fresh, and loaded with over 25 grams of protein (and 9 grams of fiber!) per serving—thanks to the canned tuna, creamy Greek yogurt, and chickpeas. It’s an easy, clean-eating recipe that is perfect for meal prep and promises to keep you full and energized for hours.

At almost 50, I’ve learned one of the simplest, most effective habits for feeling good in my body: pairing protein and fiber at most meals. It helps curb cravings, supports lean muscle, and keeps me feeling full and satisfied.

That’s exactly why this Tuna Chickpea Salad has earned a permanent spot in my weekly lunch rotation. Using Greek yogurt instead of mayo makes it lighter (and higher in protein!), while chickpeas add a hearty texture and a nice boost of fiber (side note: my Tuna and Hardboiled Egg Salad is another favroite for the same reasons, so save that one for another day!).

You can pile this on toast, tuck it into lettuce cups, roll it in a tortilla, or just enjoy it straight from the bowl. It’s versatile, protein-packed, and perfect for meal prep—make a batch at the start of the week and you’ve got grab-and-go lunches ready in minutes.

Coach’s Note: As a health, eating psychology, and weight loss coach, I remind women all the time: sustainable weight loss isn’t about restriction—it’s about creating meals (and a mindset!) that actually satisfy you. This salad checks all the boxes: balanced protein and fiber, steady energy, and long-lasting fullness. When you feel nourished, it’s so much easier to stop overeating and trust yourself around food.

Ingredients You’ll Need

To keep things simple, here’s a quick look at the basic ingredients you’ll need. It’s amazing how just a few everyday items can come together to make such a fresh, flavorful, and nourishing meal.

Chickpeas: A fiber-rich base that adds heartiness and a mild, nutty flavor. Rinse and drain well to remove excess sodium and improve texture.
Tuna: Opt for tuna packed in water for a lighter option, or in olive oil for extra richness. Draining it well helps keep the salad from becoming too wet.
Greek yogurt: Adds creaminess and a protein boost without the heaviness of mayo.
Mayonnaise: Just a small amount enhances the flavor and gives that classic tuna salad taste.
Red onion: Brings a sharp bite and crunch. Dice it finely so it blends well, and soak in cold water for 5–10 minutes if you want to mellow the flavor.
Celery: Classic for crunch and a subtle earthy flavor. Be sure to dice it finely for even bites.
Capers: Add a tangy, briny punch that elevates the flavor.
Lemon zest: Brightens everything up with citrusy freshness.
Parsley: Adds a fresh, herby finish.
Sea salt and black pepper: Season to taste. A pinch of flaky sea salt and a generous grind of black pepper brings it all together. Taste before adding too much, since capers and tuna already have salt.

How to Make Tuna Chickpea Salad

Grab a bowl and a fork, we’re making lunch happen! This chickpea tuna salad recipe is speedy, filling, and ready before you can even think about takeout.

Add the chickpeas to a large bowl and mash with a potato masher or fork until partially broken down. Leaving some whole gives the salad a great mix of texture.

To the same bowl, add in the tuna, Greek yogurt, mayonnaise, red onion, celery, capers, parsley, lemon zest, salt, and pepper.

Mix until well combined, adjust seasonings, serve and enjoy!

Watch My Creamy Tuna Chickpea Salad Video Here!

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Creamy Tuna Chickpea Salad (Protein-Packed)

This creamy tuna and chickpea salad is light, delicious, and packed with over 25 grams of protein per serving—thanks to the canned tuna, Greek yogurt, and chickpeas. It’s the perfect throw-together lunch or easy meal prep idea that keeps you full and satisfied for hours!

Course Main, salad

Cuisine American

Diet Gluten Free

Prep Time 15

Total Time 15

Servings servings

Calories 295kcal

Author Dani Spies

Ingredients

1-15 ounce can chickpeas, drained and rinsed
2-5 ounce cans tuna, drained and rinsed
1/2 cup lowfat Greek yogurt
1 tablespoon mayoniasse
1/2 cup red onion, diced
1/2 cup celery, diced
1 tablespoon capers, roughly chopped
1-2 teaspoons lemon zest
2 tablespoons parsley, chopped
sea salt and black pepper to taste

Instructions

Add chickpeas to a large bowl and use a potato masher or the back of a fork to mash the chickpeas until some are broken down. I like to mash some while leaving others whole, this creates a great texture for the salad.
To the same bowl, add in the tuna, Greek yogurt, mayonnaise, red onion, celery, capers, parsley, lemon zest, salt, and pepper.
Mix until well combined, adjust seasonings, serve and enjoy!

Video

Notes

Store any leftovers in an airtight container in the fridge for up to 4 days.

Nutrition

The post Creamy Tuna Chickpea Salad (Protein-Packed!) appeared first on Clean & Delicious.

Sheet Pan Roasted Carrots and Baby Potatoes

Dani Spies — Thu, 26 Jun 2025 19:58:16 +0000

These Sheet Pan Roasted Carrots and Baby Potatoes are the kind of simple, feel-good side dish that works just as beautifully on a holiday table as it does on a busy weeknight. Roasted with olive oil, garlic, and herbs, the veggies become perfectly tender on the inside and golden and caramelized on the edges—packed with so much flavor with hardly any effort! Just toss everything on a sheet pan and let the oven do the work. It’s an easy, no-fuss side you’ll want to make again and again.

I can’t resist an easy vegetable side dish that is special enough for your Thanksgiving table but simple enough for a weeknight meal. And these Sheet Pan Roasted Carrots and Baby Potatoes check all the boxes! They are quick to make, super nutritious, budget-friendly, and, of course, delicious!

I take my veggie side dishes very seriously! Whether I’m creating a healthy alternative to green bean casserole, maple cinnamon roasted kabocha squash, or these roasted sheet-pan carrots and potatoes, I always test my recipes in a few different ways.

I’ve found it’s often little tiny tweaks that can make a recipe go from good to great and turn someone into a lifelong vegetable fan! So let me share the secret to perfecting this recipe… It’s all about how you cut your veggies!

The carrots tend to cook a little faster than the potatoes, so you want to cut the carrots slightly larger than the potatoes. I prefer to cut the potatoes into thick coins instead of slicing them in half. This ensures they all cook at the same rate, which results in perfectly tender vegetables that are golden brown on the edges.

Ingredients You’ll Need

To make things even easier, I’ve included a quick visual of the simple ingredients you’ll need. It’s surprising to see how little it takes to pull together a flavorful, healthy, homemade side dish.

Carrots: I like to look for nice thick carrots ot make this recipe. Remember, you want them to be slightly bigger than your potatoes, so slice them on a slight angle and keep them nice and chunky.
Baby potatoes: I tested this recipe with both red and yellow baby potatoes. The good news? They were both delicious, so use what you can find. Be sure to slice them into thick coins, rather than cutting them in half. This allows the carrots and potatoes to cook at the same speed, ensuring they have nice, crispy, golden edges.
Olive oil: A little goes a long way – you need just enough to create a light coating on your vegetables.
Sea salt: If you’ve ever made my crispy oven-roasted potatoes (which are SO good!), you know that I never salt my potatoes before cooking them. Salt pulls the water out of your vegetables, causing them to steam instead of roast when cooking. If you want crispy, golden edges, hold off on the salt before roasting and then generously season your carrots and potatoes with a good-quality sea salt once they are done cooking. Trust me on this one!
Fresh thyme: I love, love, love fresh thyme… it brings an earthy, herby touch that screams fall holiday table! You can leave the sprigs whole or strip off the leaves before adding. If fresh thyme is not available, simply swap some dried ground thyme.

HEALTHY EATING TIP from your favorite health coach
Did you know that incorporating root vegetables (like carrots and potatoes) into your diet is an easy and effective way to curb a sweet tooth naturally? It’s true! These naturally sweet and starchy veggies are rich in complex carbohydrates and fiber. This helps keep your blood sugar stable and satisfy those cravings in a gentle, nourishing way. It’s one of my favorite clean-eating tricks!

How to Make Roasted Carrots and Baby Potatoes

Alright, let’s do this! Blink and you might miss it—this recipe comes together in no time and will have everyone excited to eat their veggies.

Toss the carrots and potatoes in a bowl with olive oil, pepper, and thyme—notice, no salt just yet!

Spread the vegetables in a single layer on a baking sheet, making sure they don’t overlap. Bake for 30 minutes until tender and golden. There’s no need to toss unless you want to.

Sprinkle with sea salt, plate them up, and serve.

Ways to Serve Roasted Vegetables

There are so many ways to enjoy your sheet pan carrots and baby potatoes. Our family loves them with Grilled chicken and a light green salad for an easy weeknight meal. And they are also delicious with breakfast! Whenever I have leftovers, I’ll add them to a healthy breakfast frittata or pair them with a high-protein egg and cottage cheese scramble.

Thanks so much for reading! If you make this recipe, I would love you to give it a ★ rating below. Follow me on YouTube, Instagram, and Facebook for more healthy food inspiration. Cheers!

Sheet Pan Roasted Carrots and Baby Potatoes

Sheet Pan Roasted Carrots and Baby Potatoes are the weeknight hero you didn’t know you needed! With just one pan, a handful of budget-friendly ingredients, and minimal prep, you’ve got a healthy, colorful side that’s bursting with flavor. It’s simple enough for busy nights, yet tasty enough to earn a spot on your holiday table!

Course side dish

Cuisine American

Diet Gluten Free, Vegan

Prep Time 15

Cook Time 30

Total Time 45

Servings

Calories 165kcal

Author Dani Spies

Ingredients

1 pound carrots 2-4 carrots, depending on their size
1 pound baby potatoes sliced into thick coins
1 tablespoon olive oil
1/4 teaspoon black pepper
A few sprigs of fresh thyme
1/2 teaspoon sea salt

Instructions

Preheat oven to 400°F and move the rack to the middle position.
Add the carrots and potatoes to a prep bowl and toss with olive oil, pepper, and thyme sprigs (do not add salt).
Transfer the veggies to the baking sheet and spread them out in an even layer, ensuring they don’t touch or overlap.
Bake for 30 minutes or until tender and golden brown on the bottom. You can toss them after 20 minutes, but I prefer to leave them as is to ensure a golden brown color on the bottom.
Note: Cooking times may vary depending on the cut size and your oven. Check them after 20 minutes, especially if you’ve got smaller pieces.
Sprinkle the veggies with sea salt, transfer to a serving dish, and enjoy!

Video

Nutrition

The post Sheet Pan Roasted Carrots and Baby Potatoes appeared first on Clean & Delicious.

Cinnamon-Spiced Roasted Kabocha Squash w/ Maple Butter

Dani Spies — Fri, 30 May 2025 23:42:34 +0000

Cinnamon-spiced roasted kabocha squash is a quick and delicious sheet pan side dish that’s not butternut squash, lol! Bite-sized chunks of kabocha are tossed with olive oil, cinnamon, and salt and roasted until caramelized and tender. Finished with a drizzle of rosemary maple butter, this nutrient-dense veggie side is perfect for holiday meals and easy enough for a busy weeknight.

If a pumpkin and a sweet potato had a baby, it would be kabocha squash (aka Japanese pumpkin)! It has a naturally sweet and nutty flavor, but the texture is slightly denser and drier than that of other winter squash varieties. So while everyone else is roasting up butternut squash during the fall and holiday season, I’ll be over here whipping up my cinnamon-spiced kabocha squash.

Not only is it insanely delicious (and lower in carbohydrate than most other winter squash varieties) but it’s also one of the easiest to work with. Why, you ask? Because the skin gets super soft and tender once cooked, it’s completely edible – meaning there’s no peeling required! #yourwelcome

Sometimes I’ll roast my kabocha squash chunks with curry powder, and my husband often requests this velvety, nourishing kabocha soup — but when I want something extra special, I go straight for this recipe! Is it the cinnamon that makes me swoon? Or is it the drizzle of rosemary maple butter right at the end? I think it’s probably both… but you’ll have to decide for yourself.

Trust me when I tell you that this simple side dish deserves a spot on your holiday table, but it’s also easy enough for a Tuesday night.

Ingredients You’ll Need

If you’re like me and you like a visual before you jump into a recipe, here it is! Most of these ingredients you probably have on hand. Just make sure ot grab fresh rosemary and your kabocha next time you pop into the grocery store.

Prepping Your Kabocha

After testing multiple ways of cutting into a kabocha squash, I have discovered the two most important steps to make this process as easy as possible.

Pop the squash in the microwave for 2–3 minutes to soften the skin slightly. This will make cutting much easier because you won’t have to wrestle with a hard exterior.
You must use a high-quality, sharp chef’s knife for cutting. This isn’t the time to reach for a dull, whimpy knife. You need something strong and reliable. This 7-inch chef’s knife is my go-to whenever I’m working with Kabocha. You want to use something like this, trust me!

Slice it in half from top to bottom or horizontally and scoop out the seeds with a spoon.

Then Ilike to cut it into wedges before chopping it into these fun bite-sized chunks.

Toss those playful chunks with avocado oil, cinnamon, and salt – and pop them into the oven.

Roast them until tender and golden brown (no need to flip!)

This is the secret sauce my friend! Combine the butter and maple syrup in a small bowl and microwave for 20–30 seconds, or until melted. Stir in the freshly chopped rosemary and then right before serving…

Drizzle the maple butter over the top and finish with a generous pinch of flaky sea salt (Maldon is my go-to choice for flaky sea salt). Holy cow!! Sit back and swoon because it’s just SO good.

Ways to Serve Your Squash

This winter squash is a beautiful side dish on any holiday table! But when I’m looking for a quick, no-brainer healthy dinner for my family, I pair it with cast-iron chicken thighs. It’s the perfect cozy combo.

If I’m lucky enough to have leftovers, I eat them for breakfast right alongside scrambled eggs with hidden cauliflower rice. Kabocha and eggs are the perfect combo, and this veggie, fiber, and protein-packed breakfast is to-die-for.

Thanks so much for reading! If you make this recipe, I would love you to give it a ★ rating below. Follow me on YouTube, Instagram, and Facebook for more healthy food inspiration. Cheers!

Cinnamon-Spiced Roasted Kabocha Squash w/ Maple Butter

Cinnamon-spiced roasted kabocha squash is a quick and delicious sheetpan side dish that's not butternut squash, lol! Bite-sized chunks of kabocha are tossed with olive oil, cinnamon, and salt and roasted until caramelized and tender. Finished with a drizzle of rosemary maple butter, this nutrient-dense veggie side is perfect for holiday meals and easy enough for a busy weeknight.

Course side dish

Cuisine American

Diet Gluten Free, Vegetarian

Prep Time 10

Cook Time 25

Servings servings

Calories 129kcal

Author Dani Spies

Ingredients

3-3.5 pound Kabocha squash seeded and cut into 1-inch cubes (about 8-10 cups chopped)
1 tablespoon avocado oil
1 heaping teaspoon cinnamon
1/2 teaspoon sea salt plus more for finishing
2 tablespoons butter
2 tablespoons maple syrup
2 teaspoons fresh chopped rosemary

Instructions

Preheat your oven to 425°F and adjust the rack to the center position. On a rimmed baking sheet, toss the squash with olive oil, cinnamon, and salt until evenly coated. Spread the squash out in a single layer, leaving a little space between each piece—this helps them brown and roast evenly on all sides.
Roast for 25 minutes (no need to flip!) or until the bottoms are golden brown and the squash is fork tender.
While the squash is cooling, add the butter and maple syrup into a small bowl and pop into the microwave for 20-30 seconds or until melted. Stir in the fresh chopped rosemary.
Transfer the roasted squash to a serving dish and drizzle with maple butter. Top with a fat pinch of sea salt and enjoy!

Video

Notes

Storing Leftovers

To store leftovers: Let the squash cool completely, then transfer it to an airtight container and refrigerate for up to 4 days. Reheat in the oven or air fryer to bring back some of that roasted texture.

Nutrition

The post Cinnamon-Spiced Roasted Kabocha Squash w/ Maple Butter appeared first on Clean & Delicious.

Protein-Packed Overnight Oats with Cottage Cheese

Dani Spies — Thu, 29 May 2025 18:21:26 +0000

If you like Greek yogurt as the base for your overnight oats, you will love cottage cheese. It creates a light and creamy oatmeal texture, is quick to make (no need to blend; embrace the curds!), and it packs in 14 grams of protein per serving; no protein powder is needed—such an easy way to enjoy overnight oats and perfect for meal prep.

I love a quick and easy cottage cheese breakfast recipe! Whether I’m making cottage cheese breakfast toast, cottage cheese pancakes, or these cottage cheese overnight oats, I find the protein in cottage cheese keeps me feeling fueled and satiated for hours. This is because cottage cheese contains casein protein, which is a slower-digesting protein than whey, and helps keep you feeling full for longer.

As a health and weight loss coach, I highly recommend starting your day with a healthy, protein and fiber-rich breakfast. Not only does this provide you with great energy for the day, but it also stabilizes blood sugar levels, prevents snacking, and supports lean muscle tissue (which I am working hard to do as I turn 50 this year!).

And trust me, nothing makes a nutritious breakfast feel more doable than having overnight oats prepped and waiting in the fridge for busy mornings. Bonus points: my kids and hubby love it too!

Ingredients Needed + Helpful Tips:

Did I mention that overnight oats made with cottage cheese are a recipe that requires only five ingredients? Yep! Here’s everything you’ll need to make it:

Old-fashioned rolled oats: Rolled oats are my preference when making overnight oats. Quick-cooking oats will work as well, but rolled oats create a better texture. However, steel-cut oats will not work because they are too hard and don’t absorb the liquid. If you are gluten-free, be sure to grab certified gluten-free oats (I like Bob’s Red Mill gluten-free oats).
Cottage Cheese: The star of the show and protein-packed! I enjoy the texture of the curds in my overnight oats, but you can also blend the cottage cheese for a smoother consistency if you prefer. Good Culture is my favorite brand – it’s so rich and creamy. I always buy the low-fat variety, but full-fat is also a delicious option. Remember- cottage cheese is higher in sodium, so there’s no need to add extra salt to your overnight oats.
Almond milk: I love an unsweetened almond milk for this recipe because it’s naturally lighter than traditional milk. But honestly, any milk will work. So you use what you have and/or what you love.
Chia seeds: Help to make the overnight oats thicker by absorbing some of the liquid! Plus, they add fiber, protein, and healthy fats. When I want a super thick and creamy overnight oat, I’ll use three teaspoons of chia seeds per serving. When I want my overnight oats to be a bit looser, I’ll just use one or two teaspoons.
Protein boost: As is, this recipe packs in 14 grams of protein per serving! However, I often aim for 30 grams of protein per meal, so to bump the protein even higher, I’ll add a half scoop of vanilla whey protein. Not only does it add more protein power, but it’s also delicious!

How to make overnight oats with cottage cheese

Pop all the ingredients into a mason jar and stir!

Pop on a lid and leave in the fridge overnight.

Add on your favorite toppings! I love fresh berries and nut butter – so freakin’ delish!

MEAL PREP TIP

I highly recommend making this in batches. I usually do five at a time, all in individual jars for easy grab-and-go breakfasts. This way, I know my hubby, kids, and I all have a delicious breakfast option waiting for us even on the busiest mornings of the week.

While you may see a variety of jars in my blog posts, this fat, short 16-ounce mason jar is my go-to for making overnight oats. It leaves plenty of room to stir the oats and has lots of space for toppings as well.

WATCH MY COTTAGE CHEESE OVERNIGHT OATS RECIPE VIDEO

Thanks so much for reading! If you make this recipe, I would love it if you could give it a ★ rating below. And be sure to follow me on YouTube, Instagram, and Facebook for more healthy food inspiration. Cheers!

Protein-Packed Overnight Oats with Cottage Cheese

If you like Greek yogurt as the base for your overnight oats, you will love cottage cheese. It creates a light and creamy oatmeal texture that is quick to make (no need to blend; embrace the curds!) and packed with 14 amount of protein per serving. This an easy way to enjoy overnight oats with lots of protein; no protein powder is needed!

Course BREAKFAST

Cuisine American

Diet Gluten Free

Prep Time 5

Refrigeration Time 4

Total Time 4 5

Servings serving

Calories 234kcal

Author Dani Spies

Ingredients

1/2 cup old-fashioned rolled oats
1/2 cup unsweetened almond milk
1/4 cup low-fat cottage cheese
1-3 teaspoons chia seeds the more you add, the thicker your oats will be
1/2 teaspoon cinnamon
Topping Suggestions: berries, banana slices, chopped apples or peaches, peanut butter, almond butter, nuts, dried fruits, granola

Instructions

Place oats, almond milk, cottage cheese, chia seeds, and cinnamon in a small jar with a cover (mason jars are perfect). Stir until well combined and place on the lid.
Leave in the refrigerator overnight or for a minimum of four hours. Enjoy straight for the fridge as is or with extra toppings!

Video

Notes

Want more protein? Stir in a 1/2 scoop vanilla protein powder.

Prefer a creamy texture? Blend the cottage cheese in a food processor or with an immersion blender before adding it to your oats.

Storage Tips

Fridge: Store in an airtight container or mason jar in the fridge for up to five days. For the best texture and freshness, add toppings just before serving. When ready to eat, stir the oats and add a splash of milk if needed.

Freezer: Store in a freezer-safe container and place in the freezer for up to three months. Transfer them to the fridge the night before to thaw, and they’ll be ready to enjoy in the morning.

Nutrition

The post Protein-Packed Overnight Oats with Cottage Cheese appeared first on Clean & Delicious.

Sautéed Broccolini with Fresh Lemon and Garlic

Dani Spies — Tue, 20 May 2025 13:48:31 +0000

Sautéed broccolini with fresh lemon and garlic is a quick, delicious, no-fuss side dish—simple enough for a busy weeknight, yet special enough for your holiday table. Finish with a sprinkle of red pepper flakes and freshly grated Parmesan, then sit back and enjoy this veggie showstopper.

I’m always trying to find easy ways to get more veggies on the table, and I’ve discovered that Broccolini (sometimes called baby broccoli, but not the same as sautéed broccoli) is about as quick and easy a veggie side dish gets!

Unlike most vegetables, there’s no chopping required and very little prep work (just trim the ends). Plus, it cooks in under 20 minutes. Yep! That’s why sauteed broccolini has pretty much become my veggie bestie – I make this recipe for holidays (because it’s just that good!) and I’ll whip it up on a busy Tuesday night (because it’s just that simple).

HEALTHY EATING TIP
As a health and weight loss coach, I can’t help but mention that broccolini is a nutrient powerhouse! It’s rich in vitamins A, C, and K, supports immune health, and is full of fiber and antioxidants that help fight inflammation and support healthy digestion. So it’s delicious and nutritious – total win-win!

Ingredients You’ll Need

I love seeing a visual of the ingredients that go into a recipe before I start cooking! Plus, these simple everyday ingredients are so beautiful, I just had to share a photo.

How to Make Sautéed Broccolini

Ok, here we go! Don’t blink because this recipe comes together faster than you can, “OMG, That’s So Good!”

Heat olive oil in a nonstick skillet and add the garlic and red pepper flakes with a pinch of salt.

Toss the broccolini with the seasoned oil and then pour a few tablespoons of water into the pan and…

Pop on a lid! This is the secret to making super tender broccolini. I’ve tried to skip this step in the past, but I always end up with tough stems. Taking a few minutes to steam the broccolini right in the pan is the secret to super-tender broccolini – trust me on this – you don’t want to skip it.

Remove the lid and cook for an additional couple of minutes, ensuring all excess water has evaporated from the pan.

Give it a squish of fresh lemon and top with some Parmesan cheese (totally optional, but highly recommended!).

Helpful Tips + Tricks

Trim the ends: Broccolini often has thin, tender stems. If this is the case, there is no need to trim them other than cutting off any dried bits from the bottom. However, if they are super thick towards the bottom, they can become woody (similar to asparagus and broccoli), so be sure to cut any that look thick and dry.
If the garlic starts to burn, turn down the heat and add an extra splash of water to the pan. The goal is not to brown the garlic; instead, you want the garlic to become opaque, tender, and fragrant.
Steam briefly: I know I mentioned this above, but it’s worth mentioning again! This is the secret sauce to making tender broccolini. Once I started making my broccolini this way, I never looked back.
Resist the urge to overcook: So many people think they don’t like vegetables simply because they haven’t had them prepared the right way. You want to cook your broccolini until tender and vibrant. If you cook it for too long, it will turn a muddy brownish-green color, and the taste will be slightly bitter. Then you’ll think you don’t like broccolini when, in reality, you do—you just don’t like overcooked broccolini.

How To Serve Your Broccolini

Let’s first acknowledge that eating this with a fork straight from the pan totally works and is hard to resist!

But when it comes to building a meal, I often serve this alongside my crispy cast-iron salmon for a quick weeknight meal. And also highly recommend pairing it with my Creamy Cottage Cheese Alfredo Pasta for a simple, family-friendly meal that’s packed with protein, fiber, and healthy carbs. It’s seriously fall-down-delicious.

Thanks so much for reading! If you make this recipe, I would love you to give it a ★ rating below. Follow me on YouTube, Instagram, and Facebook for more healthy food inspiration. Cheers!

Sautéed Broccolini with Fresh Lemon and Garlic

Sautéed broccolini with fresh lemon and garlic is a quick, delicious, no-fuss side dish—simple enough for a busy weeknight, yet special enough for your holiday table. Finish with a sprinkle of red pepper flakes and freshly grated Parmesan, then sit back and enjoy this veggie showstopper.

Course side dish

Cuisine American

Diet Gluten Free, Vegan

Prep Time 5

Cook Time 15

Total Time 20

Calories

Author Dani Spies

Ingredients

1 tablespoon extra-virgin olive oil
4 cloves garlic thinly sliced
1/4-1/2 teaspoon red pepper flakes
2 bunches broccolini trimmed, halved lengthwise if thick (about 12 ounces)
1/4 teaspoon sea salt plus more to taste
1/4 cup water
2 tablespoons fresh lemon juice

Instructions

Heat olive oil in a 12-inch skillet over medium heat. Add garlic, red pepper flakes, and a pinch of salt. Cook for 30 seconds, then add the broccolini with another pinch of salt and gently toss for 1 to 2 minutes, or until the broccolini is lightly coated with the oil.
Add the water, cover the pan, and cook for 8-10 minutes, tossing occasionally, or until tender and vibrant green. This will create steam in the pan and help the broccolini stems soften.
Remove from the heat, toss with lemon juice, and season well.
Serve with extra lemon slices and Parmesan cheese if desired!

Video

Notes

Storing Leftovers

Refrigerate: Let the sautéed broccolini cool completely, then transfer it to an airtight container. Store in the refrigerator for up to 3–4 days.
Reheat: For the best texture, warm it in a skillet over medium heat with a splash of water until heated through. You can also microwave it in 30-second bursts until heated through.
Avoid freezing: Broccolini becomes mushy when frozen and thawed, so it’s best enjoyed fresh or straight from the fridge.

The post Sautéed Broccolini with Fresh Lemon and Garlic appeared first on Clean & Delicious.

Curry Chicken Salad with Raisins & Greek Yogurt

Dani Spies — Tue, 15 Apr 2025 12:35:06 +0000

This protein-packed curry chicken salad is layered with celery, onions, raisins, and creamy Greek yogurt. It’s delicious, quick to make, and the perfect make-ahead lunch (hello, meal prep!). Serve as an open-face sandwich, pile it into a lettuce wrap, or pack it with some crackers for an outdoor picnic or casual backyard dinner.

This curry chicken salad is loaded with flavor, packed with protein (21 grams per serving!), and easy to throw together. It has become a regular for lunch!

I am a chicken salad fanatic and am forever testing different recipes! I’ve made classic chicken salad, avocado chicken salad, cranberry walnut chicken salad, and Sonoma chicken salad (to name a few!). But this new recipe for curry chicken salad brings a whole new twist to the chicken salad game—it’s the perfect blend of savory(chicken), sweet (raisins), and a little spice(curry!).

Plus, we get a double dose of protein (which is a win since I’ve been looking for easy high-protein lunch ideas since hiring a fitness coach last year). Using Greek yogurt instead of mayonnaise, we lighten the salad, boost the protein, and create a super satiating meal that will support lean muscle and keep you full for hours.

I love spooning a generous scoop into crisp lettuce cups for a quick and easy lunch. Even better? Layer this salad on top of my cottage cheese flatbread to build a super high-protein wrap (so good!).

Ingredients you’ll need

Gather these ingredients to whip up one of the most flavorful chicken salads you’ll ever try!

Let’s just chat about the ingredients that really make this chicken salad stand out!

Cooked Chicken: creates the protein-packed base that makes this salad so hearty. If you want a shortcut, you can use rotisserie chicken or make it from scratch with my slow cooker shredded chicken.
Greek yogurt: Keeps this salad light while sneaking in extra protein. I like to use low-fat Greek yogurt, but full-fat and no-fat also work. So always always; use what you have and love!
Curry powder: Warm, aromatic spice that adds depth and wow to the simple salad.
Raisins: may seem like an odd ingredient to add to the chicken salad, but the subtle, chewy pops of sweetness paired with the curry spices create a party in your mouth. So good!
Cashews: add a crunchy, buttery texture that gives the salad a lovely texture — because let’s be honest, texture matters!
Fresh herbs: Do not skip the herbs! They elevate the dish with a bright, fresh flavor with hardly any effort. My favorite is cilantro, but mint or parsley would work as well.

Easy substitutions

One of the best things about this curry chicken salad is how easy it is to change up! Swap in your favorite add-ins based on what you have on hand. Here are some options:

Add fruit: Mix in chopped apples or grapes for extra crunch and sweetness.
Different dried fruit: Swap raisins for golden raisins, chopped dates or dried cranberries.
Nuts: If you’re out of cashews or want a different nutty crunch, use toasted almonds, pecans or walnuts.
For the dressing: Feel free to change up the ratio of Greek yogurt and mayo. You can also use all Greek yogurt or all mayo.
Swap lime juice with lemon juice or apple cider vinegar For a slightly different tang.

How to make curry chicken salad

This flavorful curry chicken salad is made in just three simple steps: chop, mix the dressing, and stir everything together!

Start by adding the cooked chicken, celery, onions, raisins, cashews, and fresh herbs to a medium bowl.

Then, in a small spouted cup or mason jar, combine Greek yogurt, garlic, mayonnaise, curry powder, lime juice, and salt to make the dressing.

Add the dressing to the bowl with the chicken and stir to completely combine.

Serve in a lettuce wrap, on a bed of greens, in a tortilla wrap or on your favorite bread or crackers.

Serving ideas

Here are some delicious and easy serving ideas for your curried chicken salad:

Lettuce wraps: Spoon the salad into crisp romaine or butter lettuce leaves for a light, low-carb option.
On toast or sandwich bread: Pile it onto toasted sourdough, whole grain bread, or a croissant for a filling lunch.
With crackers or pita chips: Serve as a dip-style appetizer or snack.
Stuffed in a pita or wrap: Add greens, sliced cucumber and tomato for a quick, portable meal.
Over greens: Serve it on a bed of mixed greens or arugula for a fresh salad that has staying power.
With grains: Spoon it over quinoa, farro, or brown rice for a heartier bowl-style meal

Watch + Learn: Curry Chicken Salad Video

Print

Curry Chicken Salad with Raisins & Greek Yogurt

This protein-packed curry chicken salad is layered with celery, onions, raisins, and creamy Greek yogurt. It's delicious, quick to make, and the perfect make-ahead lunch (hello, meal prep!). Serve as an open-face sandwich, pile it into a lettuce wrap, or pack it with some crackers for an outdoor picnic or casual backyard dinner.

Course Main, salad
Cuisine American
Diet Gluten Free

Prep Time 10 minutes
Total Time 10 minutes

Servings 4 servings

Calories 206kcal

Author Dani Spies

Ingredients
2 cups cooked chicken, diced
1 celery rib finely diced (1/4 cup)
1/4 cup red onion finely diced
2 tablespoons raisins
¼ cup roasted and salted cashews roughly chopped
2–4 tablespoons fresh chopped herbs (cilantro, mint or parsley)
½ cup plain low-fat Greek yogurt
1 tablespoon mayonnaise
1 clove garlic crushed
1.5 teaspoons curry powder can add more to taste
1 tablespoon lime juice
1/4 teaspoon sea salt

Instructions
In a medium bowl combine cooked chicken, celery, onions, raisins, cashews and fresh herbs.

In small spouted cup or mason jar, make the dressing by combining Greek yogurt, garlic, mayonnaise, curry powder, lime juice, and salt.

Add the dressing to the bowl with the chicken and stir to completely combine.

Serve in a lettuce wrap, on a bed of greens, in a tortilla wrap or on your favorite bread or crackers.

Notes
Store in an airtight container in the refrigerator for up to 5 days.

Nutrition
Serving: 0.25recipe | Calories: 206kcal | Carbohydrates: 11g | Protein: 21g | Fat: 9g | Saturated Fat: 2g | Polyunsaturated Fat: 3g | Monounsaturated Fat: 3g | Trans Fat: 0.02g | Cholesterol: 51mg | Sodium: 271mg | Potassium: 432mg | Fiber: 1g | Sugar: 2g | Vitamin A: 108IU | Vitamin C: 4mg | Calcium: 52mg | Iron: 1mg

The post Curry Chicken Salad with Raisins & Greek Yogurt appeared first on Clean & Delicious.

Lightened Up Egg Salad with Greek Yogurt

Dani Spies — Thu, 03 Apr 2025 17:22:56 +0000

I’ve put a healthy twist on a classic dish by swapping out the mayo for Greek yogurt in this Lightened-Up Egg Salad recipe. This easy, healthy lunch idea is protein-packed, quick to make, and perfect for meal prep. Layer it on whole-grain toast, make a sandwich, or pile it in a lettuce wrap for a lower-carb meal option.

I am always looking for simple and delicious ways to add more protein to my meals, and Greek yogurt is an easy way to do just that. One cup of Greek yogurt delivers 24 grams of protein, so swapping it for the mayo in this lightened-up egg salad recipe is a simple swap that creates a light and creamy egg salad with more protein and fewer calories than a traditional egg salad.

Sometimes, I’ll pop out of some of the yolks and use just egg white (I usually use two hard-boiled egg whites for every hard-boiled egg) to create a healthy lunch that is even higher in protein while being lower in fat and overall calories. Both options are delicious, super quick, and easy to make.

Just be sure to make your hard-boiled eggs in advance if you want to save time in the kitchen.

HEALTHY COOKING TIP! There’s nothing worse than dealing with hard-boiled eggs that are hard to peel. This will result in a chunky, messy egg salad (and a frustrated, healthy chef!).

But have no fear! I have tested ALL the methods for making hard-boiled eggs and have created a step-by-step guide for making easy-to-peel hard-boiled eggs that are perfectly cooked every time.

I love making them when I meal prep and then using them to add a pop of protein to various recipes, such as hard-boiled egg avocado toast, avocado egg salad, and savory oatmeal!

Ingredients you’ll need

You don’t need much to make this recipe! Just a handful of healthy, everyday ingredients.

Eggs are the star of the show and a major source of protein! Remember, you can always pop some of the yolks out to create an egg salad that is even higher in protein and lower in fat.
Red onion helps to cut through the richness of the salad and adds a lovely texture. I recommend dicing your onions nice and fine so you don’t end up with a huge chunk in your mouth.
Celery adds the best crunch and a light, fresh flavor.
Fresh herbs are key to creating a light and fresh flavor. I use a couple of tablespoons of fresh parsley, but dill, cilantro, chives, and tarragon would also be delicious.
Greek yogurt adds another layer of protein while helping to keep this salad light and creamy. I always use a 2% low-fat variety, but full-fat and no-fat would also work (I’ve tested them all!). So, as always, use what you have and what you love.
Dijon mustard has a magical way of bringing all of the flavors together.
Lemon juice lifts the flavor and helps create that mayo flavor without using any mayo.

How to make a healthy egg salad

Every egg salad, whether an avocado egg salad, tuna egg salad, or lightened-up egg salad (like this one!), starts with a perfectly cooked hard-boiled egg. I won’t get into all the details since I’ve shared them here, but here’s a quick rundown:

Bring a pot of water to a boil, and then gently lower the eggs in the pot using a large wooden spoon. Boil the eggs for 12 minutes.

Once they’ve boiled, immediately transfer the eggs to an ice water bath to stop cooking and cool completely.

Peel the hard-boiled eggs and chop them up! I like to work in thirds to create a hearty egg salad.

Add the chopped eggs to a mixing bowl with the red onion, celery, fresh herbs, Greek yogurt, Dijon mustard, lemon juice, salt, and pepper.

Stir all of the ingredients together until well combined.

Serve the egg salad straight from the bowl with crackers, on a sandwich, or in a lettuce wrap. Enjoy!

Serving ideas

Everyone in our home likes to eat egg salad in their unique way! Here are some clean and delicious ways to enjoy this easy egg salad:

1. Classic Egg Salad Sandwich: Layer it between whole-grain bread, sourdough, or a sprouted grain wrap. Add fresh greens like arugula or spinach for an extra nutrient boost. This is my husband’s favorite!

2. Lettuce Wraps for a Low-Carb, Low-Calories Option: Serve your egg salad in crisp lettuce cups like romaine or butter lettuce. This makes a refreshing and gluten-free lunch idea! My daughter, Katie, always opts for the lettuce cups.

3. Protein-Packed Breakfast Toast: Spread your healthy egg salad on top of whole wheat, sourdough, or gluten-free toast, then sprinkle with chopped chives, avocado slices, or microgreens for extra flavor and nutrients.

4. Meal Prep Protein Bowls: Build a balanced high-protein meal prep bowl by serving egg salad over a bed of quinoa, brown rice, or mixed greens. Add cucumbers, cherry tomatoes, and a drizzle of lemon juice for a fresh and nutritious meal.

5. Stuffed Avocado: Scoop egg salad into a halved avocado for a healthy fat and protein-packed snack or light meal. This is an easy, low-carb, and satisfying way to enjoy it!

6. Cucumber Slices or Bell Pepper Boats for a Crunchy Twist: Scoop egg salad onto cucumber slices or inside bell pepper halves for a fun and low-calorie snack. This adds extra crunch and freshness while keeping it light and healthy. My personal favorite!

7. Whole Grain Pita or Crackers for a Healthy Snack: Scoop up your creamy egg salad with whole-grain pita pockets or seed-based crackers. This is an excellent option for a quick, protein-packed snack or an easy lunch on the go! My son loves it when I pack this lunch in his lunch box for school.

8. Deviled Egg-Style Appetizer: Spoon the egg salad mixture into halved hard-boiled egg whites and sprinkle with paprika or fresh herbs for a fun appetizer. These make a bite-sized, high-protein snack perfect for gatherings.

How to store leftover egg salad

Whether you’re meal-prepping for the week or saving leftovers, here’s everything you need to know about storing egg salad properly!

To keep your Healthy Greek Yogurt Egg Salad fresh, store it in an airtight container in the refrigerator for up to 3-4 days. Before serving, please give it a quick stir to maintain its creamy texture. Avoid leaving it at room temperature for more than 2 hours, and if packing for lunch, use an insulated bag with an ice pack.

I don’t recommend freezing egg salad, as the Greek yogurt can separate, and the eggs may become rubbery. For easy meal prep, boil and peel your eggs beforehand, then mix a fresh batch whenever you’re ready to enjoy!

How do you love to enjoy your egg salad? Let me know in the comments below!

WATCH MY HEALTHY EGG SALAD VIDEO BELOW!

Thanks so much for reading! If you make this recipe, I would love you to give it a ★ rating below. Follow me on YouTube, Instagram, and Facebook for more healthy food inspiration. Cheers!

Lightened Up Egg Salad with Greek Yogurt

I've put a healthy twist on a classic dish by swapping out the mayo for Greek yogurt in this lightened-up egg salad recipe. This easy, healthy lunch idea is packed with protein, quick to make, and perfect for meal prep. Layer it on whole-grain bread, serve with crackers, or pile it in a lettuce wrap for a lower-carb meal option.

Course LUNCH, salad

Cuisine American

Diet Gluten Free, Vegetarian

Servings servings

Calories 141kcal

Author Dani Spies

Ingredients

8 eggs room temperature
2 tablespoons red onion finely diced
2 tablespoons celery finely diced
1-2 tablespoons fresh herbs parsley, chives, dill, etc., chopped
1/4 cup low-fat Greek yogurt
2 teaspoons Dijon mustard
1 teaspoon lemon juice
sea salt and black pepper to taste

Instructions

Bring a pot of water to a boil, and then gently lower the eggs in the pot using a large wooden spoon. Boil the eggs for 12 minutes.
Transfer the eggs to an ice water bath to stop cooking and cool completely.
Peel the hard-boiled eggs. Remove the yolk from two of the eggs using just the whites.
Add the chopped eggs to a mixing bowl with the red onion, celery, fresh herbs, Greek yogurt, Dijon mustard, lemon juice, salt, and pepper. Stir all of the ingredients together until well combined.
Serve the egg salad straight from the bowl, with crackers, on a sandwich, or in a lettuce wrap. Enjoy!

Video

Nutrition

The post Lightened Up Egg Salad with Greek Yogurt appeared first on Clean & Delicious.

High Protein Cottage Cheese Pizza Bowls (27g!)

Dani Spies — Wed, 12 Mar 2025 10:07:39 +0000

Cottage cheese pizza bowls are a healthy, high-protein lunch (or dip!) that delivers 27 grams of protein per serving. These cheesy pizza bowls have gone viral on TikTok (you will soon see why!) and are a low-calorie alternative to pizza night. They’re quick, easy, delicious, and perfect for meal prep.

Hi. My name is Dani, and I am slightly obsessed with cottage cheese recipes. This is why I can barely contain my excitement about these easy and delicious cottage cheese pizza bowls! They are protein-packed and layered with all the flavors of your favorite slice. Seriously, this is the perfect way to level up your pizza game.

This recipe combines creamy cottage cheese with Italian spices, marinara sauce, shredded mozzarella cheese, and your favorite toppings (many people like pepperoni, but I prefer onions, peppers, and olives!). You can bake them in the oven for a bubbly, golden finish or use the microwave for a super quick and convenient option. Enjoy them with a spoon, or serve them as a dip. I love scooping them up with some raw veggies and pita chips; it’s so good!

Why I Love Cottage Cheese! As a health, wellness, and weight loss coach who is also on a personal fitness journey – I am always looking for quick and convenient ways to bump up my protein intake. Protein (especially when paired with fiber) can be a great way to help you feel satiated after eating, which makes it a lot easier to resist reaching into the snack drawer, lol! It’s also great for supporting lean muscle mass.

I use it to make a ton of protein-packed recipes. Some of my favorites include turkey bolognese sauce (without the heavy cream), fluffy high-protein pancakes, and this cottage cheese and egg flatbread.

Everything You’ll Need

Use all your favorite pizza toppings to make this healthy pizza bowl recipe! Here’s what I like to use, but feel free to swap in ingredients that you like best:

Key Ingredients

Cottage Cheese is the base for these high-protein pizza bowls! I tried this recipe with full-fat, non-fat, and low-fat cottage cheese (FYI, I love the brand Good Culture ). I enjoyed the low-fat variety best as it was thick and creamy but not too rich. I noticed that other variations blend the cottage cheese beforehand to smooth out the curds. This is always an option, but I never do it because I love the texture the curds add to the pizza bowl.
Marinara Sauce gets blended in with the cottage cheese. I always opt for store-bought marinara because it’s quick and convenient. While there are a handful of great brands to choose from, Cucina Antiqua is one of my favorites because it’s made with good-quality ingredients while being lower in sugar than most store-bought marinara options (you would be surprised at how much sugar some store-bought marinara can have!)

How to Make a Cottage Cheese Pizza Bowl

Start by combining cottage cheese, Parmesan, half of the marinara sauce, and seasonings. Stir in half of the toppings as well.

Put everything into an oven-safe bowl (I use this one) and then layer on the remaining marinara sauce before sprinkling the cheese over the top.

Finish with the rest of your pizza toppings and seasonings! I also love a sprinkle of red pepper flakes for some heat.

Now, you can either bake your cottage cheese pizza bowl in the oven or pop it in the microwave for lunch or dinner in a flash!

How to Store Leftover Pizza Bowls

Refrigeration: Allow the pizza bowls to cool completely before storing. Place a top on the container or cover tightly with plastic wrap and refrigerate for up to 3-4 days.
Reheating: Reheat in the microwave for about 1-2 minutes or in the oven at 350°F until the cheese is melted and bubbly again (about 20 minutes).

More Cottage Cheese Recipes to Try

Thanks so much for reading! If you make this recipe, I would love you to give it a ★ rating below. Follow me on YouTube, Instagram, and Facebook for more healthy food inspiration. Cheers!

High Protein Cottage Cheese Pizza Bowls (27g!)

Cottage cheese pizza bowls are a healthy, high-protein lunch or dinner idea that delivers 20 grams of protein per serving. These cheesy pizza bowls have gone viral on TikTok (you will soon see why!) and are a low-calorie alternative to pizza night. They're quick, easy, delicious, and perfect for meal prep.

Course Main

Cuisine American

Diet Gluten Free, Vegetarian

Prep Time 10

Servings servings

Calories 230kcal

Author Dani Spies

Ingredients

1.5 cups low-fat cottage cheese, I love this brand
1/3 cup low sugar marinara sauce (divided), I used this one
2 tablespoons Parmesan cheese
1/2 teaspoon garlic powder
1/2 teaspoon Italian seasoning
1/4 cup chopped black olives, divided
1/4 cup diced bell pepper, divided
1/4 cup diced onion, divided
1/4 cup shredded mozzarella cheese
pinch red pepper flakes

Instructions

Combine cottage cheese, parmesan, 1/4 cup marinara sauce, garlic powder, and Italian seasoning. Stir in half of the black olives, chopped bell pepper, and chopped onions.
Divide the mixture amongst two oven-safe containers (I use this one). Top each container with one tablespoon of marinara sauce and sprinkle two tablespoons of shredded mozzarella over the top of each.
Divide the remaining olives, peppers, and onions and sprinkle over the top of each bowl. Add an extra sprinkle of Italian seasoning over the top and red pepper flakes.
Bake at 425 F for 10-12 minutes. If you’d like to, brown the top, you can finish it under the broiler for an extra minute. Alternatively, you and microwave the pizza bowl for 1 1/2-2 minutes.
Serve with crackers, pita chips, or fresh chopped veggies for dipping.

Notes

- Make Ahead: You can prep the ingredients ahead of time and store them in the fridge for up to a day, making it easy for busy nights.

- Use a Microwave-Safe Dish: If you’re using the microwave, make sure your dish is microwave-safe and avoid using metal. The same goes for the oven.

Nutrition

The post High Protein Cottage Cheese Pizza Bowls (27g!) appeared first on Clean & Delicious.